Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

In a small pot, combine rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

Toss green beans on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread green beans out across entire sheet.)

Pat tilapia* dry with paper towels. Drizzle each fillet with oil; season with half the Savory Paprika Blend (you’ll use the rest in the next step), salt, and pepper. Place on empty side of sheet. (For 4, place tilapia on a second baking sheet; roast green beans on top rack and tilapia on middle rack.)

Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes. 

Meanwhile, in a second small pot, combine scallion whites, three-bean blend and its liquid, stock concentrate, and remaining Savory Paprika Blend. Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until warmed through and liquid has reduced by half, 5-8 minutes.

Taste and season with salt and pepper if desired.

In a small bowl, combine sour cream and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired.

Divide rice, three-bean blend, green beans, and tilapia between plates in separate sections. Drizzle fish with lemon crema and garnish with scallion greens. Serve with remaining lemon wedges on the side.